This perpetually packed pitstop is known for the popular Shanghai breakfast food sheng jian bao. The pan-fried pork buns are made with a more substantial dough than the oft-compared xiao long bao but contain a similar piping-hot liquid inside.

Nibble yourself an access point,slurp the viscous pork broth,then decide whether to attack the criminally crispy underside or the fluffy steamed apex next. Both setting and service are no-frills – you’ll choose your own table and order at the counter – but the draw is the promise of top-notch dumplings,on which Hong’s delivers across the board.

Jumbo wontons jammed with pork and shepherd’s purse (the zesty wild green) in a clear,light broth will heal any ills,as will smoky spring onion oil noodles. Hong’s is only open three days a week,so take some frozen delights home in case the craving hits between visits.

Continue thisseries

Melbourne’s Eastern Suburbs

Up next

The Independent

A decade in,still as strong as ever.

Indochine

Special-occasion restaurant for generations of families.

Previous

The Hills

Top-tier wine to toast pizza time.

See all stories